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Try out this hearty dish which is packed full of flavour and makes the perfect dish for those lingering cold nights!

This recipe will serve up to 6 people and will take around 30 minutes-1 hour to make, so let's get started......


For The Mince:

* 2 tablespoons of Sunflower Oil
* 1 Large Onion (thinly sliced)
* 2 Garlic Cloves (finely chopped)
* 2 Celery Sticks (peeled and finely sliced)
* 2 Medium Carrots (diced)
* 500g Lean Beef Mince
* 1 Can of Chopped Tomatoes
* 2 tablespoons of Tomato Puree
* 350ml of Beef Stock
* 150ml of Red Wine
* Pinch of Caster Sugar
* 1 Bay Leaf
* Salt and Pepper

For The Dumplings:

* 250g of Self-Raising Flour (plus extra for rolling)
* 125g of Shredded Beef Suet
* 1/2 teaspoon of Fine Sea Salt
* 2 tablespoons of Fresh Chopped Parsley

Preparation Method

1. Heat the oil in a large saucepan and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and a pale golden-brown.
2. Add the mince to the saucepan and cook for a further 5 minutes.
3. Now add the tomatoes, tomato puree, beef stock, red wine, sugar and the bay leaf. Sprinkle in a good pinch of salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
4. For the dumplings, put the flour in a bowl and stir in the beef suet, sea salt and parsley. Make a well in the centre of the mixture and add 200ml of cold water. Mix together to create a soft, spongy dough.
5. Use lightly floured hands to roll the dough on small balls - you will need around 12.
6. Place the dumplings carefully on the top of the mince. Cover with a tight fitting lid and cook for 18-20 minutes, make sure the dumplings are cooked all the way through and are well risen.
7. Serve up and enjoy!

Courtesy of BBC Food and The Hairy Bikers.

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